Vegan Cookies and Cream Cheesecake
Indulge in the luscious, dairy-free decadence of this Vegan Cookies and Cream Cheesecake—a creamy, dreamy dessert that's perfect for any occasion! Featuring a rich, chocolatey cookie crust made from vegan chocolate sandwich cookies and bound together with coconut oil, this cheesecake boasts a velvety filling crafted from vegan cream cheese, full-fat coconut milk, and a touch of zesty lemon juice for balance. Naturally sweetened with maple syrup and finished with a sprinkle of cookie crumbles on top, it masterfully combines indulgence and plant-based goodness. With minimal prep time and a no-fuss baking process, this dessert is as easy to make as it is to devour. Whether you're catering to a vegan diet or just seeking a crowd-pleasing treat, this cookies and cream cheesecake is sure to impress with its rich flavor and creamy texture!
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Recipe Information
Ingredients
- 24 pieces Vegan chocolate sandwich cookies
- 0.5 cups Coconut oil, melted
- 16 ounces Vegan cream cheese
- 1 cup Full-fat coconut milk
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 8 pieces Vegan chocolate sandwich cookies (for topping)
Instructions
Preheat your oven to 325°F (165°C).
In a food processor, finely crush 24 vegan chocolate sandwich cookies until they resemble sand. Reserve about 2 tablespoons for topping.
Transfer the crushed cookies to a mixing bowl and add the melted coconut oil. Mix until well combined.
Press the cookie mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the fridge to set while you prepare the filling.
In a blender or food processor, combine the vegan cream cheese, coconut milk, maple syrup, vanilla extract, lemon juice, and cornstarch. Blend until the mixture is smooth and creamy.
Pour the cream cheese mixture over the chilled crust, spreading it out evenly.
Roughly chop the remaining 8 vegan chocolate sandwich cookies and sprinkle them over the top of the cheesecake mixture.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven and let the cheesecake cool inside it for 1 hour. Then remove it from the oven and let it cool to room temperature.
Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set completely.
Before serving, sprinkle the reserved crushed cookie crumbs over the top of the cheesecake.
Remove the sides of the springform pan, slice, and enjoy your vegan cookies and cream cheesecake!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 25.6 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
